Spinach and Artichoke Pasta is the ultimate comfort food for anyone who adores creamy, cheesy flavors with a little touch of green. This dish takes familiar dip flavors and turns them into a luscious main course, brimming with tender spinach, artichoke hearts, silky cream sauce, and satisfying penne pasta. You can whip it up on a weeknight, share it with friends at a potluck, or serve it for a cozy date night at home. Regardless of the occasion, Spinach and Artichoke Pasta truly transforms simple pantry staples into an irresistible, crowd-pleasing meal that always earns second helpings!

Ingredients You’ll Need

Spinach and Artichoke Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how easy it is to put together with ingredients you might already have on hand. Each ingredient is essential, lending creaminess, tang, or a punch of green that makes the Spinach and Artichoke Pasta so memorable. Let’s walk through what you’ll need and why.

Unsalted Butter: Adds rich flavor and forms the base of the luxurious sauce.
Fresh Spinach: Brings a vibrant green color and earthy freshness; baby spinach wilts quickly and tastes sweet.
Cream Cheese: Creates a silky, thick sauce that clings to each piece of pasta without being heavy.
Sour Cream: Provides tanginess and extra creaminess; both regular and light versions work great.
Shredded Parmesan Cheese: Delivers sharp, savory depth and that irresistible cheesy top note.
Canned Quartered Artichoke Hearts: Mild, briny, and tender, artichokes are the secret star.
Canned Diced Jalapeños (optional): For a little kick that balances the richness—add as much or as little as you like.
Garlic Cloves: Fresh garlic infuses the sauce with aromatic flavor—don’t skimp!
Penne Pasta: Tube-shaped pasta is perfect for catching all the creamy sauce in every bite.
Reserved Pasta Cooking Liquid: Magic ingredient for thinning the sauce while keeping it glossy and cohesive.

How to Make Spinach and Artichoke Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Toss in the penne pasta and stir occasionally to prevent sticking. Cook until al dente—just tender but still with a satisfying bite. Before draining, scoop out about a cup of the pasta cooking water and set it aside. This starchy liquid is a secret weapon for loosening the sauce at the end. Drain the pasta and place it to the side while you prep the rest of the dish.

Step 2: Wilt the Spinach

In that same large pot (no need to wash it!), melt 2 tablespoons of butter over medium heat. Add all the fresh spinach. The mound will shrink in seconds, so just keep stirring until it’s completely wilted and bright green. It should take about a minute. Once wilted, transfer the spinach to a colander to drain any excess moisture.

Step 3: Prepare the Creamy Sauce

Back in the pot, melt the remaining 4 tablespoons of butter over medium heat. Drop in the cream cheese pieces, sour cream, and shredded Parmesan. Stir constantly as the cheeses melt and everything becomes velvety and well blended. When the mixture is bubbling and smooth, you’re ready for the next step.

Step 4: Add the Artichokes and Flavorings

Stir in the well-drained quartered artichoke hearts and let them warm through for a minute or two. Add the drained spinach back into the pot, along with the pressed garlic and, if you like a little heat, the diced jalapeños. The sauce will start to smell absolutely heavenly! Cook everything together for another minute or until well mixed and steamy hot.

Step 5: Toss with Pasta and Finish

Tip the cooked, drained penne pasta into your sauce pot. Use tongs or a sturdy spoon to toss everything until the pasta is thoroughly coated in the creamy spinach and artichoke goodness. If the sauce looks too thick, add some reserved pasta water, starting with half a cup, and stir until it’s perfectly luxurious. Serve Spinach and Artichoke Pasta immediately, piping hot and ready to wow.

How to Serve Spinach and Artichoke Pasta

Garnishes

Top your Spinach and Artichoke Pasta with a shower of extra Parmesan cheese for a savory boost. A few cracks of freshly ground black pepper add a touch of spice, or you might sprinkle red pepper flakes for more punch. If you want it extra special, a handful of chopped fresh parsley makes the colors pop and adds freshness.

Side Dishes

This creamy pasta is rich and satisfying all on its own, but a crisp green salad or roasted vegetables always make a brilliant pairing. Slices of crusty bread are perfect for scooping up any leftover sauce, and a sparkling lemonade or white wine will make the meal feel like a celebration.

Creative Ways to Present

For a showstopper at dinner parties, serve Spinach and Artichoke Pasta in a large, shallow platter with cheese bubbling on top (pop it under the broiler for just a minute). Individual ramekins or mini skillets create restaurant flair, while stuffing the mixture into cooked pasta shells gives a fun twist that even picky eaters love.

Make Ahead and Storage

Storing Leftovers

Pack any leftover Spinach and Artichoke Pasta in an airtight container as soon as it cools to room temperature. It will stay fresh in the refrigerator for up to three days. This pasta’s sauce remains creamy, and the flavors often deepen overnight, making a tasty lunch or quick dinner later in the week.

Freezing

While the sauce is best enjoyed fresh, you can freeze Spinach and Artichoke Pasta if you’re prepping meals ahead. Place cooled pasta in a freezer-safe container or bag and freeze for up to two months. Let it thaw overnight in the fridge before reheating for best texture.

Reheating

To bring leftovers back to their original glory, reheat Spinach and Artichoke Pasta gently over medium heat in a pot or in the microwave. Add a splash of milk, cream, or reserved pasta water to re-loosen the sauce and stir often. Garnish with extra cheese once it’s hot and creamy again!

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw 10 oz of frozen chopped spinach and squeeze out all the extra water before using. Add it at the same step as the wilted fresh spinach, and enjoy the same luscious results in your Spinach and Artichoke Pasta.

Is there a way to make this pasta lighter?

Yes! Opt for reduced-fat cream cheese and light sour cream without sacrificing texture. You could also use whole wheat penne or add extra veggies like mushrooms or zucchini to boost nutrition without losing that creamy decadence.

What type of pasta works best?

Penne is the classic choice for Spinach and Artichoke Pasta because the sauce clings beautifully to its tubes. Other short pastas like rigatoni, fusilli, or farfalle will work wonderfully as well—just stick with sturdy shapes that hold up to the creamy sauce.

Can I make Spinach and Artichoke Pasta ahead of time?

Absolutely—assemble the entire dish, let it cool, and refrigerate for up to 2 days. When you’re ready to eat, reheat gently with a splash of liquid, and it will taste just as satisfying as when first made.

Is this recipe very spicy with jalapeños?

It’s totally up to you! The jalapeños add a mild tingle rather than intense heat, but feel free to use less, omit them, or swap with milder green chiles if you’re cooking for spice-sensitive friends or kids.

Final Thoughts

If you’re craving something easy, decadent, and irresistibly creamy, give Spinach and Artichoke Pasta a try. It’s guaranteed to bring smiles, spark conversation, and turn any dinner into a special occasion. Whip it up soon—you’ll want it in your regular recipe rotation!